Journal
DRYING TECHNOLOGY
Volume 34, Issue 15, Pages 1791-1800Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2015.1117486
Keywords
Button mushroom slices; drying kinetics; quality; ultrasound
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Funding
- Jiangsu Academy of Agricultural Sciences for Innovation in Agriculture Science and Technology [CX (14) 2055]
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The aim of this study was to investigate the utilization of ultrasound as a pretreatment method prior to drying to improve the quality of button mushroom slices during both hot air drying and far infrared drying processes. The effects of ultrasound and blanching pretreatments upon drying were analyzed. The ultrasound frequency was 40 kHz, the power was 0.4 W/cm(2), and the ultrasound energy was applied for 3 and 10 min, respectively. The ultrasound treatment caused reduction of the drying time by 9.5% in comparison to untreated samples. The drying kinetics of button mushroom slices were improved by ultrasound application, which involved an improvement of mass transfer coefficient and effective moisture diffusivity. The logarithmic model showed the best fit to the experimental drying data. For ultrasound treated samples, the parameters including hardness, crispness, rehydration ability, shrinkage, microstructure, and nutrient composition had remarkable changes compared with blanched and untreated samples.
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